PRIYANKA SUNDEEP SAROHA
Strathtulloh,Australia
Summary
Chef Manager and Compliance Officer experienced in kitchen management and staff leadership. Developed innovative menus and ensured compliance with health standards, enhancing customer satisfaction through exceptional culinary offerings. Dietitian and Nutritionist focused on improving patient health outcomes through personalized dietary care plans and lifestyle counseling, fostering collaborative team environments for comprehensive care.
Overview
13
13
years of professional experience
Work History
Nutrition & Food Industry Consultant
Opal Aged care
Melbourne , Vic
04.2026 - Current
- Collaborated with kitchen staff to ensure meal preparation met nutritional standards.
- Developed nutrition programs tailored for residents' dietary needs and preferences.
- Conducted training sessions on food safety and hygiene practices for staff members.
- Researched dietary trends to incorporate into menu planning for diverse populations.
- Designed surveys and questionnaires to evaluate customer satisfaction with products offered by companies in the nutrition and food industry.
Chef Manager
Benetas Aged care
Bendigo, Vic
01.2025 - 02.2026
- Developed menus considering nutritional requirements and resident preferences.
- Managed kitchen operations for aged care residents' dietary needs.
- Supervised staff to ensure food safety and hygiene standards.
- Coordinated food ordering and inventory management for efficient supply use.
Sous Chef Full Time
W Melbourne
Melbourne , VIC
02.2021 - 12.2024
- Food and Beverage Pairings, Special Events and Catering, Staff Supervision and Coordination, Recipe Development, Developing Menus, Kitchen Staff Management, Team Leadership, Customer Service, Restaurant Operation, Safe Food Handling, Dietary Restrictions, Maintained well-organized mise en place to keep work consistent, Operated all kitchen equipment safely to prevent injuries, Oversaw operations of three restaurant outlets to ensure consistency in service and quality., Implemented successful cross-marketing strategies such as food and wine pairings, Produced revolutionary menu offerings to put establishments on local, regional and national map, Aligned seasonal plans with ingredient availability and key area events for optimal promotions, Collaborated with staff members to create meals for large banquets, Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Managed kitchen operations to deliver consistent high-quality meal preparation.
- Developed and refined innovative menu items, enhancing overall guest dining experience.
- Trained junior chefs on essential culinary techniques and safety procedures to ensure kitchen compliance.
Site Manager
Martin Luther Homes
01.2022 - 02.2023
- Led regular site meetings with team members, enhancing communication for effective problem-solving and timely progress updates.
- Reduced safety incidents by conducting regular site inspections and enforcing strict adherence to safety protocols.
- Complied with safe operating practices and assessed operational procedures against best practices.
- Maintained comprehensive records and logs of work performed, materials, and equipment used to ensure accountability and traceability.
- Oversaw employee attendance record, handled payroll, and ordered new materials for sites.
- Managed employee attendance records, processed payroll, and coordinated material orders for sites to support operational efficiency.
Chef Manager
Arcare Aged Care
02.2019 - 01.2020
- Created recipes and prepared advanced dishes, Instructed kitchen staff on food preparation techniques to perform various preparation tasks under pressure, Oversaw scheduling, inventory management, and supply ordering to ensure consistent kitchen operations, Placed orders to restock items before supplies ran out, Arranged for kitchen equipment maintenance and repair., Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas, Engaged with guests to gather feedback on food quality and service, enhancing overall dining experience, Planned promotional menu additions based on seasonal pricing and product availability, Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows, Inventoried food, ingredient, and supply stock to prepare and plan vendor orders, Modernized work processes to reduce guest wait times and boost daily output, Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets, Sourced fresh ingredients from local suppliers, local ingredients to improve dish flavors and limit grocery costs
- Managed kitchen operations and ensured compliance with food safety standards.
- Developed menus catering to dietary needs of residents in aged care.
- Trained and supervised kitchen staff in food preparation techniques.
Catering Officer
East Wimmera Health Service St Arnaud Campus
11.2018 - 01.2019
- Maintained strict adherence to industry regulations, minimizing risk exposure for the organization.
- Established effective relationships with key stakeholders both internally and externally for increased collaboration opportunities.
- Established effective relationships with key stakeholders internally and externally to enhance collaboration efforts.
- Streamlined and implemented policies and processes, resulting in improved department efficiency.
- Delivered high-quality training programs, enhancing employee skill sets and contributing to professional development efforts.
- Mentored junior staff members, helping them develop their skills and advance in their careers.
- Managed departmental budgets to ensure optimal resource allocation for equipment and training needs.
Assistant Hospitality Operation Manager
Chelsea Retirement Community
11.2017 - 05.2018
- Managed daily operations for a smooth functioning of the establishment, ensuring high-quality service delivery.
- Optimized staffing schedules based on expected occupancy rates, maximizing productivity without compromising on service quality.
- Streamlined check-in process to decrease wait times and increase customer satisfaction.
- Evaluated team performance regularly, recognizing outstanding contributors and addressing gaps through targeted coaching sessions.
- Promoted a positive work environment fostering teamwork among employees across all departments within the establishment.
- Documented incidents and addressed inappropriate behavior to maintain a safe and respectful environment for guests and staff.
- Developed emergency response protocols to manage crises effectively, prioritizing safety and well-being of guests and staff.
- .Implemented sustainable practices in daily operations, minimizing environmental impact and promoting eco-friendly initiatives.
- Established emergency response protocols for seamless management of crises, ensuring the safety and well-being of guests and staff.
- .Incorporated sustainable practices into daily operations, contributing towards reduced environmental impact over time.
Chef
Caslista Resort
10.2015 - 11.2017
- Handled and stored food to prevent illness and ensure safe dining experiences, Monitored line processes to maintain consistency in quality, quantity and presentation, Prepared meals from scratch using authentic recipes, enhancing customer satisfaction and loyalty, Placed orders to restock items before supplies ran out, Responded to dietary concerns and food allergies by creating tailored dishes to meet diverse customer preferences, Verified compliance in preparation of menu items and customer special requests
- Prepared diverse menus for high-end dining experiences at luxury resort.
- Supervised kitchen staff to ensure smooth daily operations during peak hours.
- Maintained high standards of food safety and sanitation practices in the kitchen.
Cook
Hyatt Regency
04.2013 - 09.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy, enhancing customer satisfaction and encouraging repeat business, Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity, Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination, Maintained well-stocked stations with supplies and spices, ensuring efficient workflow during service, Created identical dishes numerous times daily with consistent care, attention to detail and quality, Collaborated with servers to clarify special orders, ensuring accurate and timely delivery to customers
- Prepared diverse menu items according to Hyatt Regency standards.
- Managed kitchen inventory, ensuring freshness and quality of ingredients.
- Collaborated with team members to maintain smooth kitchen operations.
Education
Diploma - Hospitality Management
ALTEC College
VIC, AUCertificate III - Individual Support Worker
Institute of Health And Nursing
VIC, AUCertificate - Food Safety And Handling
CTA Training Specialists
VIC, AUCertificate - First Aid And CPR
Australia Wide First Aid
VIC, AUDoctorate - Business Standards Compliance
Torrens University Australia
VIC, AUDiploma - Culinary
William Angliss Institute of TAFE
VIC, AUDiploma - Culinary Arts
India International Centre
VIC, AUBachelor of Commerce - Business
University of Delhi
INHigh School Diploma -
Bosco Public School
INSkills
- Nutritional Analysis
- Menu planning
- Food safety standards
- Standards Compliance
- Training and Development
- Inventory Management
- Order management
- Kitchen operations
- Cost control
- Team leadership
- Nutrition development
Accomplishments
- Promoted to sous chef in only 8 months
- Used Microsoft Excel to develop inventory tracking spreadsheets
Volunteer work
- Contributed to building of affordable housing, improving community infrastructure.
- Boosted donations to organization by strategising and executing fundraising events.
- Enhanced community engagement by organizing and leading local clean-up events.
- Improved public safety, participating in community watch programs.
- Coordinated and managed volunteer activities for community service projects.
- Facilitated better healthcare access by volunteering at free clinics.
Languages
- Hindi
- English
Timeline
Nutrition & Food Industry Consultant
Opal Aged care
04.2026 - Current
Chef Manager
Benetas Aged care
01.2025 - 02.2026
Site Manager
Martin Luther Homes
01.2022 - 02.2023
Sous Chef Full Time
W Melbourne
02.2021 - 12.2024
Chef Manager
Arcare Aged Care
02.2019 - 01.2020
Catering Officer
East Wimmera Health Service St Arnaud Campus
11.2018 - 01.2019
Assistant Hospitality Operation Manager
Chelsea Retirement Community
11.2017 - 05.2018
Chef
Caslista Resort
10.2015 - 11.2017
Cook
Hyatt Regency
04.2013 - 09.2015
Diploma - Hospitality Management
ALTEC College
Certificate III - Individual Support Worker
Institute of Health And Nursing
Certificate - Food Safety And Handling
CTA Training Specialists
Certificate - First Aid And CPR
Australia Wide First Aid
Doctorate - Business Standards Compliance
Torrens University Australia
Diploma - Culinary
William Angliss Institute of TAFE
Diploma - Culinary Arts
India International Centre
Bachelor of Commerce - Business
University of Delhi
High School Diploma -
Bosco Public School